Super Soft Ginger Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Steps:

• Heat Oven to 350F Make a coffee or Tea while these bake as you need to watch carefully. They burn easy!Lower the temperature a little for DARK NON-Stick pans. Burn very easily on those pans.
• In a Large bowl: Beat on med speed Margarine, White Sugar, Molasses, and Egg. Please sift makes a Huge difference in cookies! Flour, Ginger, Baking Soda, and secret small Pinch of Salt. Add this into bowl by folding it into the beaten mixture. Roll into YOUR size balls.Roll balls intobowl of sugar. DO NOT FLATTEN!! Place onto Cookie sheets and bake. Turn on light and watch your oven while you enjoy a hot beverage. You'll see them start to flatten then crackle slightly on top. This is when you remove them. Let them cool, and serve or Freeze them into air tight bags for up to 3 months.
• Depending on the size of balls you roll, this batch makes 12-30 cookies and watching the oven allowing for mix matching the sizing. Extra Fine treat is to sandwich them with Cream cheese icing, or extra fluffy vanilla icing.
• Fluffy vanilla icing: ( Whip on HIGH Speed ) Vanilla Extract (not artifficial) NON Salted Butter Icing Sugar Tbsp of Liquid Whipping Cream (35/36%). Beat for 3 min, then chill until you use it. Keeps up to 3 wks if whipping cream is not close to exspiring when you use it. You will know how much of each ingredient to use as your texture and taste will differ for each one of you. For Cream chesse Icing either add Cream Cheese to Mixture or just buy it and add a Little Vanilla when you whip it with a Beater. Can add food coloring for different holidays or just to play with colours.

Steps:

• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
• Stir in the molasses.
• Mix the water and baking soda and stir.
• Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
• Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
• Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
• (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
• Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake at 350°F for 10-12 minutes.